Cumin-Flavored Carrot Salad
- Ingredients:
- 9
- Yields:
-
1 batch
ingredients
- 1⁄2 lb carrot, scraped, ends trimmed
- to taste chicken broth
- to taste salt
- 2 tablespoons white wine vinegar
- 1 1⁄2 tablespoons water
- 1 clove large garlic, mashed to a paste or put through a garlic press
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon cumin, freshly ground
- 1⁄4 teaspoon paprika, preferably Spanish style
directions
- Prepare several hours in advance.
- Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
- Cool and cut in 1/4-inch slices.
- In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
- Marinate for several hours or overnight.
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